Easy Oven Roasted Chicken Shawarma
Ingredients
4 Tbsp Lemon juice freshly squeezed
1/2 cup olive oil
1 teaspoon salt
2 teaspoons cumin, ground
2 teaspoons black pepper ground
2 teaspoons smoked paprika
1/2 teaspoon turmeric
1 teaspoon red pepper flakes
1/2 teaspoon cinnamon
4 cloves garlic, minced
3 chicken breast boneless and skinless
one large onion sliced
2 tablespoons parsley, fresh for garnish
Garlic sauce
1 cup oil
1/3 cup lemon juice
6 cloves, garlic, peeled
1 egg white
1 teaspoon salt
Prep
Preheat the oven to 425.
Directions
In a large bowl at the lemon juice, olive oil, salt, cumin, black pepper, paprika, turmeric, red pepper flakes, cinnamon, garlic, and whisk well. Add the chicken and toss making sure the chicken is well coated in the marinade. Cover with a plastic wrap or lid or foil and refrigerate for at least an hour. The longer the meat marinate the more flavor you’ll have.
Add the sliced onion to the bowl with the chicken and toss well that the onion is fully coated in the marinade. Add everything to a 9 x 13 baking dish. Spread everything evenly over the baking dish.
Bake in the oven until the chicken is browned and crisp on the edges for about 40 to 45 minutes. If you want the chicken crispy or on top, turn the broiler on high and broil for three minutes until nice and crispy on the outside. Let the chicken rest for about five minutes and slice into bits.
For the garlic sauce, add all the ingredients to a blender or an immersion blender and blend in until smooth. It should take 1 to 2 minutes. The recipe will make about one and a half cups of sauce refrigerate any leftover.
To make chicken Shawarma wraps, just warm up the wraps in the microwave for about 30 seconds, spread some hummus over each wrap and spoon about 2 to 3 tablespoons of tabouli salad. Add the chicken Shawarma and drizzle with garlic sauce to serve. Notes. Marinate longer for maximum flavor overnight is best. Skip the egg white if needed just add the oil slowly when blending and the sauce will still emulsify.
#Melanie